These Blueberry Bars are busting with a sweet, tart blueberry filling, layered between a buttery shortbread crust and a delectable crumble topping. They are so easy to whip up with simple ingredients.
If you love blueberries try my Blueberry Compote, Blueberry Stuffed French Toast, Easy Mini Blueberry Muffins, Blueberry Cookies, and Blueberry Gin Sour Cocktail!
I love making these Blueberry Bars, especially in the summer for get-togethers or girls brunches! Not only are they delicious and homemade but super easy to make and they are so pretty! They can be elegantly styled on a cake stand for a bridal or baby shower brunch party!
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Recipe Highlights
- The addition of pure maple syrup adds a delicious and unique flavor profile to the classic blueberry filling.
- Simple pantry ingredients and fresh or frozen blueberries, make these bars easy to whip up anytime!
- The combination of a buttery crust, juicy blueberry jammy filling, and a crunchy crumble topping creates the perfect bite and texture!
Ingredient Notes
- All-Purpose Flour: is used in the crust and crumble topping. Be sure to measure flour carefully for best results.
- Granulated Sugar: Adds sweetness to the crust and crumble.
- Salt: balances the sweetness and adds flavor.
- Unsalted Butter: cold, butter that has been grated, helps create a flaky and buttery texture in both the crust and the crumble topping.
- Blueberries: You can use fresh or frozen blueberries in this recipe. If using frozen blueberries there is no need to thaw them before using.
- Pure Maple Syrup: Adds a natural sweetness and delicious flavor to the blueberry filling.
- Lemon Juice: adds a tart balance to the sweet blueberries.
- Cornstarch is a thickening agent for the blueberry filling, creating a beautiful jammy texture.
- Vanilla Extract: adds another layer of flavor to the blueberry filling.
How to Make Blueberry Bars
- Step 1: Add grated butter to dry ingredients. Mix until just combined into a dough.
- Step 2: Reserve some of the mixture for the crumble and press the rest into a prepared baking pan.
- Step 3: Prepare the blueberry filling.
- Step 4: Pour the cooled filling onto the crust.
- Step 5: Top with crumble.
- Step 6: Bake. Allow to set and cut into squares!
Tips for making Blueberry Crumble Bars
- Grating cold butter ensures it incorporates evenly with the flour, creating a flaky crust for the bars.
- Allow the bars to cool completely before cutting for beautiful clean slices.
- Serve the bars with a scoop of vanilla bean ice cream for a decadent treat!
Storage Tips
Store these blueberry pie bars in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, individually wrapped and placed in a freezer-safe container for up to 3 months. Thaw in the fridge before serving.
Recipe
Blueberry Bars
These Blueberry Bars are busting with a sweet, tart blueberry filling, layered between a buttery shortbread crust and a delectable crumble topping.
Ingredients
For the Crust and Crumble Topping:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon salt
- ¾ cup unsalted butter cold and grated
For the Blueberry Filling:
- 2 cups fresh or frozen blueberries
- ⅓ cup pure maple syrup
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, combine the flour, sugar, and salt. Grate the cold butter into the flour mixture using a box grater. Mix the grated butter into the flour mixture with your hands or a fork until it resembles coarse crumbs. Set aside ¾ cup of the mixture for the crumble topping.
- Press the remaining mixture firmly and evenly into the bottom of the prepared baking pan.
- In a medium saucepan, combine the blueberries, maple syrup, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries begin to burst, about 5-7 minutes. Remove from heat and stir in the vanilla extract. Let cool slightly.
- Spread the blueberry filling evenly over the crust in the baking pan. Sprinkle the reserved crumble mixture evenly over the blueberry filling. Bake in the preheated oven for 35-40 minutes, or until the crust and crumble topping are golden brown.
- Remove from the oven and let cool completely in the pan on a wire rack. Once cooled, lift the bars out of the pan using the parchment paper overhang. Cut into squares or bars and serve.
Notes
- Grating cold butter ensures it incorporates evenly, creating a flaky crust for the bars.
- Allow the bars to cool completely before cutting for beautiful clean slices.
- Serve the bars with a scoop of vanilla bean ice cream for a decadent treat!
Nutrition
Calories: 174kcalCarbohydrates: 23gProtein: 1gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 39mgPotassium: 47mgFiber: 1gSugar: 12gVitamin A: 276IUVitamin C: 3mgCalcium: 13mgIron: 1mg
Tried this recipe?Let us know how it was!
I hope you love these Blueberry Bars. If you make this recipe, leave a comment and a rating! I'd love to know how you liked it. Enjoy, xoxo!
Natalie says
Look at the fabulous layer of blueberry filling! And grating the butter is the key to getting that yummy, crumbly topping. I’m going to make these for our 4th of July picnic next week instead of a traditional blueberry pie. Thanks for sharing!
Karen says
Can you substitute almond, coconut or another gluten-free flour?
Charlotte Singh-Dhanraj says
Hi Karen! I haven't experimented with any other flour with this recipe, but I usually find Bob's Red Mill 1 to 1 gluten free flour blend to be a great substitute for all-purpose flour. Please let us know if you try it!